Hot Smoked Salmon Chowder

A delicious recipe from our RSPCA Assured Scottish salmon supplier, Wester Ross

Serves 6

  • 16g butter
  • 135g of chopped onion
  • 135g of peeled and diced carrots
  • 2 sticks of celery sliced into small pieces
  • 230g of peeled diced potatoes
  • 4-5g of chopped fresh thyme
  • 660ml of fish stock
  • 320ml of double cream
  • 115g of hot smoked salmon
  • 7g cornflour




  1. Heat the butter in a large pan. Add the onion, carrots, and celery. Sauté until soft.
  2. Add the potatoes, thyme and stock. Simmer until the potatoes are soft.
  3. Add hot smoked salmon and warm through then add double cream just before serving. If you prefer your chowder a bit thicker add some or all of cornflour to achieve the desired consistency.

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